Homestyle biscuits split and stuffed with a quick-cooked meat sauce make a satisfying weeknight dinner when time is short. The biscuits turn crisp on the outside from the pan and soak up the sauce inside. Serve with pickles or a side salad to cut the richness.

Serves 2. 25 minutes, 18 at the stove.

About 970 calories a serving, 36 g protein, 103 g carbohydrate, 46 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Dice 1 small onion and mince 2 garlic cloves, then add them to the pan and cook until soft, about 2 minutes.
2. Add 8 ounces ground beef to the onion and garlic, breaking it apart with a spoon as it browns, about 4 minutes, until no pink remains.4 min
3. Stir in 8 ounces tomato sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then simmer the sauce for 5 minutes while you prepare the biscuits.5 min
4. Split 4 biscuits horizontally and place them cut side down in a separate skillet or on a griddle over medium heat, toasting until lightly golden, about 2 minutes, then flip and toast the other side for 1 minute.3 min
5. Spoon the meat sauce onto the bottom half of each biscuit, top with the biscuit lid, and serve immediately.

Note Swap the beef for ground turkey or add a tablespoon of brown sugar to the sauce if you want it sweeter. Leftovers keep refrigerated for three days; reheat gently in a low oven to avoid drying the biscuits. Serve with pickled vegetables, coleslaw, or a simple green salad.